Bouche - entremet

Entremets Creations

Bouche - entremet

Created by
  • Francisco Migoya
    Head Chef at Modernist Cuisine
Level
level 1
Recipe components

Hazelnut praline cake (base)

IngredientsPreparation

Add the praline into a mixer bowl. Incorporate the eggs in 4 additions using the paddle attachment.
Add the salt and hazelnut oil.
Add the flour and baking powder and mix to obtain a homogenous mix.
Pour into the desired frame
Bake at 180ºC/ 355ºF.
Allow to cool down completely.
Cut into squares that will fit inside the entremets mold you are using.
Reserve frozen.
Once frozen, enrobe in the hazelnut praline shell. Reserve refrigerated.

Hazelnut Praline Shell

IngredientsPreparation

Combine all of the ingredients and reserve warm for use.

Caramel Insert

IngredientsPreparation
  • 10g
    powdered gelatine (180 bloom)
  • 60g
    water
  • 25g
    maiz starch
  • 145g
    milk
  • 290g
    35% cream
  • 95g
    glucose syrup
  • 90g
    Sugar 1
  • 2pod(s)
    Vanilla beans - 2 ea., split, seeds scraped
  • 285g
    Sugar 2

Combine the water and gelatin powder in a small bowl and set aside
Combine sugar 1 and cornstarch and set aside
Combine the milk, heavy cream, glucose syrup and scraped vanilla seeds in a pot and bring to just under a simmer; reserve hot.
Combine sugar 2 with enough water to make a wet sand consistency. Cook to a dark amber caramel color: 330ºF/165ºC
Slowly whisk in the hot cream mix into the hot sugar.
Pour in the second sugar and starch mix while whisking constantly. Bring to a boil.
Add the gelatin and stir to melt completely
Pour into the desired mold and freeze. In this case we used a large quenelle mold.

Dark Chocolate Mousse

IngredientsPreparation
  • 340g
    eggs yolks
  • 750g
    35% cream
  • 450g
    Guayaquil
  • 140g
    Sugar

Melt dark chocolate. Let cool.
Pasteurize Eggs and Sugar over a double boiler until mixture is slightly thick (keep stirring but not whipping).  Temp shouldn’t exceed 145 degrees. 
Let mixture cool off, strain through a fine mesh sieve and whip to ribbon
Whip Heavy Cream to medium/stiff peak (make sure it’s not over or under whipped)
Combine dark Chocolate with the egg mixture.  Fold in whipped cream.
Extrude into molds immediately

Shiny Dark Chocolate Glaze

IngredientsPreparation
  • 1020g
    sugar
  • 540g
    water
  • 310g
    Crème fraiche 38%
  • 40g
    Gelatin sheets, silver. Bloom in cold water; ring excess water off
  • 225g
    Dark chocolate, coarsely chopped

* Black sparkles (optional)

  1. Heat sugar, water, and crème fraiche.  Do not boil.
  2. Stir in the chocolate gently. (Be careful not to overheat above 100ºF/ 38ºC)
  3. Whisk in cocoa powder
  4. Add gelatin and strain.
  5. Cool down in an ice bath.
  6. To use, re-warm over double boiler, use between 95˚-100˚F/ 35-38ºC.

Assembly

Have ready: frozen caramel inserts and the frozen hazelnut praline cake.
Make the dark chocolate mousse. Fill the mold 1/3 of the way then place the caramel inserts into the mousse,  pushing them in to displace the mousse and prevent air pockets from forming.
Top with more mousse, almost to the top of the mold
Place the hazelnut praline cake just at the surface of the molds and push it down so it is level with the top of the mold.
Even out the top as needed with an offset spatula. Freeze the entremet until completely hardened.
When ready to glaze, warm the shiny chocolate glaze as instructed in the recipe. Unmold the frozen entremet onto a glazing rack.
Glaze the entremet completely, then move onto a cake base.

Garnish as needed. In this case we used wafer paper butterflies that we airbrushed with gold cocoa butter color on both sides.